Spicy Beef Keto Hot Pockets

Spicy Beef Keto Hot Pockets

If you’ve not tried our Keto Hot Pockets yet, you’re in for a treat. These spicy beef hot pockets are packed full of flavour, not too hot but if you’re a chilli lover you can totally up the anti and go chilli mad.

I served these low-carb spicy beef hot pockets to Mr B (my food critic and chief taste tester) and I couldn’t help but chuckle at the big thumbs up, you’re through to the next round wave. He thinks he’s John Torode off Masterchef! LOL!

These keto-friendly hot pockets make a great low carb lunch idea or comfort food dinner, served with a simple side salad.

Preparation time

Hands-on:    15 minutes
Overall:     35 minutes

Nutritional values (per serving)

Total Carbs	9.8	grams
Fiber	2.6	grams
Net Carbs	7.2	grams
Protein	40.3	grams
Fat	49.8	grams
of which Saturated	18.3	grams
Energy	647	kcal
Magnesium	99	mg (25% RDA)
Potassium	767	mg (38% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)

Ingredients (makes 2 servings) Filling:

• 1/2 small brown onion (35 g/ 1.2 oz)
• 2 garlic cloves (6 g/ 0.4 oz)
• 1 tsp ghee or butter
• 300 g ground beef (10.6 oz)
• 1 - 2 small chile peppers, chopped (10 g/ 0.4 oz)
• 1 tsp coconut aminos
• 1 tsp Sriracha sauce (you can make your own Sriracha)
• 1/4 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 cup fresh spinach (30 g/ 1.1 oz)

Dough:

• 3/4 cup grated mozzarella (85 g/ 3 oz)
• 1/3 cup almond flour (33 g/ 1.2 oz)

Instructions

1. Preheat the oven to 200 °C/ 390 °F (conventional), or 180 °C/ 355 °F (fan assisted). Chop the onion and garlic. Heat the ghee in a non stick or cast iron pan on a medium heat.
   
2. Add the onion and fry for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the beef and cook for approximately 5 more minutes until cooked through, breaking the mince up with a spatular until fine.
   
3. Add the chilli, coconut aminos, sriracha and season to taste. Stir through the spinach, cooking for 1 - 2 minutes until wilted. Turn off the heat and place to one side.
   
   
4. Melt the mozzarella and cream cheese in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
   
5. Roll between two sheets of greaseproof paper or one sheet and a silicone matt.
   
   
6. Place the chilli beef mixture in the centre and fold to seal the dough.
   
   
7. Careful prick or slice a few air holes in the top.
   
   
8. Place on a greaseproof lined baking tray and bake in the oven for about 20 minutes or until golden.
   
   
9. Best served fresh - enjoy!
   
   
10. The pockets can be frozen for 2 months and then placed in the oven to reheat.

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